The health aspects of buttermilk components. A review. Technical-scinetific information
2011
Gille, D., Forschungsanstalt Agroscope Liebefeld-Posieux ALP, Posieux (Switzerland)
Buttermilk has been underestimated for many years. For a long time it has been regarded as an unwanted and useless by-product which accumulates during the production of butter. However, the high-value components of this food which are found to be benefi cial to human health, are slowly changing these opinions. Currently specific interest in the milk fat globule membrane (MFGM), which is destroyed because of the churning process, is increasing. The main function of MGFM is to protect the milk fat from coalescing. The single constituents that are released from the membrane after churning are the focus of current nutritional research projects all over the world and many scientists are trying to identify them as functional molecules. Other typical milk components such as caseins and whey proteins are also present in buttermilk and continue to be the subjects of research in the near future. This review outlines some health aspects of buttermilk components and focuses on MFGM, caseins and whey proteins.
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